Baked Apple and Farina Pudding

Ingredients

• 1 pt. of milk
• Vi lb. of raisins or currants
• % cup of fine farina
• % lb. blanched, ground sweet
• 6 blanched, ground bitter almonds
• 6 large sweet-sour apples
• One lemon peel
• % lb. of butter
• 4 eggs

Method

1. 1

   The milk is brought to boil, the farina added and cooked 10 minutes, stirring constantly, then cooled.

2. 2

   Cream the butter, mix with yolks of eggs, sugar, grated lemon peel, the boiled farina, and the beaten whites of eggs.

3. 3

   The apples are peeled, sliced into 1/2 inch slices, mixed with 0.5 cup of sugar.

4. 4

   Butter a pudding-dish and put in layers of farina, apples, currants and almonds alternating, repeat 3 times; then bake in oven for 1 hour.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 120. The excerpt below is the record exactly as published.

BAKED APPLE AND FARINA PUDDING. Quantity for 6 Persons. 1 pt. of milk Vi lb. of raisins or currants % cup of fine farina % lb. blanched, ground sweet 4 eggs almonds % lb. of butter 6 blanched, ground bitter almonds 6 large sweet-sour apples One lemon peel

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